Yellow Chicken Curry

Yellow Chicken Curry


1046 people made this

About this recipe: This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh naan bread and Basmati rice.

Amanda Cutting

Serves: 4 

  • 3 tablespoons (45ml) olive oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon caster sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup (250ml) natural yoghurt
  • 3/4 cup (200ml) coconut milk
  • Juice of 1/2 lemon
  • 1/2 teaspoon cayenne pepper

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat olive oil in a heavy frypan over medium heat. Fry onion until lightly browned.
  2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
  3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  4. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate